Easy Pen Cai
Shopping cart
Recipe cover image

Easy Pen Cai

YoRipe logo
From YoRipe by Wensdelight
Gathering more reviews
Rate this recipe
Recipe info icon



Recipe info icon


30 min



Baby Abalone
1 can
Cod Fillet
marinate with 1 teaspoon of light soy and sesame oil
250 g
Skinless Chicken Thigh
marinate with 1 teaspoon of light soy and sesame oil
250 g
Shrimp Paste
rolled into balls
80 g
Chicken Broth
low sodium
500 ml
Abalone Brine
50 g
Quail Eggs
Chinese Cabbage Leaves
6 pieces
Shitake Mushroom
4 pieces
4 pieces
Carrot Florets
4 pieces
Shimeji Mushroom
12 packet
5 slices
1 clove
Spring Onions
1 stalk
Corn Starch Mixture
2 tbsp
Premium Oyster Sauce
1 tbsp
Shaoxing Cooking Wine
1 tbsp
Light Soya Sauce
1 tsp
Dark Soya Sauce
1 tsp
Sesame Oil
1 tsp
Cooking Oil
12 tbsp
12 tsp

How to cook

Start cooking

  • Add oil to a pot, fry the cod fish and chicken until brown, then set aside.
  • Add in the mushrooms, garlic, ginger and spring onion till fragrant.
  • Remove the mushrooms, then add in the stock and seasonings.
  • Poach the shrimp balls and abalone in the stock, then set aside.
  • Add the chicken to cook for 5-10 minutes till cooked, then set aside.
  • Strain the stock and add in some abalone brine to deepen the stock's flavour.
  • Thicken with corn starch mixture.
  • Heat up a serving pot, then add in the Chinese cabbage to cook till soften.
  • Arrange all the ingredients in the pot and pour in the sauce gradually.
  • Cover and bring it to boil to serve.
Tried this recipe? Rate it!
Shop ingredients